When was the last time you used this cooking grease?
Lard
- Thread starter cleanteamofny
- Start date
mixguy
Well-known member
Lard
Never have but considering it for making pie crusts. I am curious to see what responses are received.
Never have but considering it for making pie crusts. I am curious to see what responses are received.
westingman123
Well-known member
- Joined
- Jun 24, 2009
- Messages
- 1,541
yesterday!
Lard makes the best pie crust, ever.
Lard makes the best pie crust, ever.
58limited
Well-known member
I used some when I was playing around trying to learn to fry chicken. I ended up using 50/50 lard and crisco.
I have friends who swear that lard is best for pie crusts.
I have friends who swear that lard is best for pie crusts.
maytagbear
Well-known member
However.......
Armour's and Morrell's lards are partially hydrogenated, which means they have trans fats, which are the worst kind humans can eat. Try to get truly natural lard that has NOT been partially hydrogenated. It can (sometimes) be found at butcher shops, sometimes at Whole Foods (Paycheck) and similar.
Pure lard is wonderful stuff, great for pie crust, (I can make decent pie dough, it's just rolling it out that gives me nightmares and migraines,) fries well.....
Lawrence/Myatagbear
Armour's and Morrell's lards are partially hydrogenated, which means they have trans fats, which are the worst kind humans can eat. Try to get truly natural lard that has NOT been partially hydrogenated. It can (sometimes) be found at butcher shops, sometimes at Whole Foods (Paycheck) and similar.
Pure lard is wonderful stuff, great for pie crust, (I can make decent pie dough, it's just rolling it out that gives me nightmares and migraines,) fries well.....
Lawrence/Myatagbear
launderess
Well-known member
Calling That Stuff Lard
Is insulting to pigs! *LOL*
With the advent of supermarkets and the demise of local butchers finding real lard has been a problem for years. That and persons swore off the stuff in droves thanks to "Crisco" and other such fats making a better advertising case to housewives.
Because so much pork production is done on modern factory farms and slaughter houses and demand was weak, hardly anyone bothers to save the real stuff anymore for rendering. That process known for the whiff it produces also has put the kabosh on local buther's in urban areas getting any ideas.
Is insulting to pigs! *LOL*
With the advent of supermarkets and the demise of local butchers finding real lard has been a problem for years. That and persons swore off the stuff in droves thanks to "Crisco" and other such fats making a better advertising case to housewives.
Because so much pork production is done on modern factory farms and slaughter houses and demand was weak, hardly anyone bothers to save the real stuff anymore for rendering. That process known for the whiff it produces also has put the kabosh on local buther's in urban areas getting any ideas.
norgeway
Well-known member
The problem with lard...
If commercially packed is, ....And this is a old fashioned idea, but I believe it! If a hog is killed in the wrong sign of the moon, you dont get as good of a product, all the older folks would not think of killing livestock or planting a garden without checking the Almanac first..It really is true, if you have ever bought bacon that shrivels up to nothing when fried, then the next package you buy cooks nicely with very little shrinkage, you can be assured the first hog was killed in the wrong sign..likewise when making things like sauerkraut, if you make it in the wrong sign, it just wont work as well, lard is sometimes strong and has a rancid taste, where as what you used to get when you did it yourself was mild,well...the difference is all in when it was processed...I know it sounds silly, but if you were raised around older folks and saw it demonstrated,you would believe...for instance,I would not THINK about having dental work done in the wrong sign!! if you want to be in misery, just have a tooth pulled when the sign is in the head or neck!!! DRY SOCKET here you are!!!!
If commercially packed is, ....And this is a old fashioned idea, but I believe it! If a hog is killed in the wrong sign of the moon, you dont get as good of a product, all the older folks would not think of killing livestock or planting a garden without checking the Almanac first..It really is true, if you have ever bought bacon that shrivels up to nothing when fried, then the next package you buy cooks nicely with very little shrinkage, you can be assured the first hog was killed in the wrong sign..likewise when making things like sauerkraut, if you make it in the wrong sign, it just wont work as well, lard is sometimes strong and has a rancid taste, where as what you used to get when you did it yourself was mild,well...the difference is all in when it was processed...I know it sounds silly, but if you were raised around older folks and saw it demonstrated,you would believe...for instance,I would not THINK about having dental work done in the wrong sign!! if you want to be in misery, just have a tooth pulled when the sign is in the head or neck!!! DRY SOCKET here you are!!!!
I'm with Lawrence on this one. High saturated fat coupled with trans fat. The worst combination. Having said that, I have heard its virtues extolled frequently re pie crusts. But I'll pass, thanks.
norgeway
Well-known member
You do know what cholesterol is???
Its what they put in food to make it taste good!!
Its what they put in food to make it taste good!!
The reason why I brought this topic up, I've made biscuit this morning and the taste was awesome and very light and tender on the inside.
I know the side effects of this product but from what I have read, it is best for frying because food does not absorb oil because of the higher heating temps. If this the case,
I will go back to using pork fat over Vegetable/Canola oils.
What do you think?
Slate Article</p>
http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=146356117&m=146363627
I know the side effects of this product but from what I have read, it is best for frying because food does not absorb oil because of the higher heating temps. If this the case,
I will go back to using pork fat over Vegetable/Canola oils.
What do you think?
Slate Article</p>
http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=146356117&m=146363627
abcomatic
Well-known member
I have never used it. My grandmother said she used to take lard sandwiches to school with and onion on it. Gary
Good old Lard
They would never work up a hog on our farm either unless it was in the right sign by the Almanac. Grandma said when she was a little girl they would build a fire under the lard pot to render it and would pitch in some sweet potatoes, she said nothing was better than when those cracklin's and sweet potatoes would come rolling up to the top of the pot. Good old fashioned country eating!
They would never work up a hog on our farm either unless it was in the right sign by the Almanac. Grandma said when she was a little girl they would build a fire under the lard pot to render it and would pitch in some sweet potatoes, she said nothing was better than when those cracklin's and sweet potatoes would come rolling up to the top of the pot. Good old fashioned country eating!
arbilab
Well-known member
I've never bought or used lard and mom didn't either. She made pie crust with butter--just as saturated but NOT hydrogenated.
I have however eaten lard. Until lately it was what Mcdonalds made fries with.
I have however eaten lard. Until lately it was what Mcdonalds made fries with.
launderess
Well-known member
It's Hog Boiling Time
*LOL*
http://www.metacafe.com/watch/an-Tpr6nutnbhbm22/fried_green_tomatoes_1991_covering_franks_murder/
*LOL*
http://www.metacafe.com/watch/an-Tpr6nutnbhbm22/fried_green_tomatoes_1991_covering_franks_murder/
launderess
Well-known member
Hog Killing Time
Varied and or varies around the USA but for most part is was when the weather turned cold and after the first hard frost.
Until modern refrigeration and supermarkets people needed to put up stores of food for the coming winter months. If one lived on a farm this was "easy" in sense as one had the "food" at hand (veggies, meats,etc...) from one's labours, now one had to translate some of that into food.
Pork has an advantage it can be salted, smoked and or otherwise cured and stay safe for eating for months. There is a saying that if one has pigs or at least access to them (as in wild )one will never go hungry. Ham, bacon, sausage, pickled pigs feet, and so forth all can be put up safely if one knows how to go about it, and of course could keep vermin away.
http://www.angelfire.com/tn2/ScottCoTnMemories/HogKillingTime.html
Varied and or varies around the USA but for most part is was when the weather turned cold and after the first hard frost.
Until modern refrigeration and supermarkets people needed to put up stores of food for the coming winter months. If one lived on a farm this was "easy" in sense as one had the "food" at hand (veggies, meats,etc...) from one's labours, now one had to translate some of that into food.
Pork has an advantage it can be salted, smoked and or otherwise cured and stay safe for eating for months. There is a saying that if one has pigs or at least access to them (as in wild )one will never go hungry. Ham, bacon, sausage, pickled pigs feet, and so forth all can be put up safely if one knows how to go about it, and of course could keep vermin away.
http://www.angelfire.com/tn2/ScottCoTnMemories/HogKillingTime.html
launderess
Well-known member
From The Old Country
This is how our grand, great, great-great and so forth would have done it.
http://www.slovakheritage.org/Folkcustoms/hog.htm
This is how our grand, great, great-great and so forth would have done it.
http://www.slovakheritage.org/Folkcustoms/hog.htm
I agree with Keith. There is no substitute for lard for making tasty, flaky pie crusts that don't crumble or fall apart.
Leaf Lard
is what you want for baking, frying, (if you cant get it) . Some fancy butcher shops sell it.
About $11.00 per lb, here.
is what you want for baking, frying, (if you cant get it) . Some fancy butcher shops sell it.
About $11.00 per lb, here.
michaelman2
Well-known member
Leaf Lard is very difficult to find and when you do, it is expensive. But there is nothing better for frying chicken, biscuits and pie crusts. That Hormel product above is as mentioned, hydrogenated, smells terrible and if you have to make a choice, use Crisco over that Hormel product.
It's Hog Boiling Time
It sho is!
LOL.
It sho is!
LOL.
Hi Mike
your right!
Most have never used the "leaf" and don't know there is a difference.
your right!
Most have never used the "leaf" and don't know there is a difference.
Mom used to make these Po mans meals
Mom made her own flour mixture!
FRIED CORNBREAD CAKES
1 1/2 c. buttermilk cornmeal mix
Buttermilk, enough to bring batter to a little thicker than pancake batter
Lard, about 3/4" to 1" lard melted in frying pan
Spoon 1 to 1 1/2 tablespoons batter into hot lard four times to make 4 cakes at a time. Cook over medium to high heat. These cook fast. Stay with them and turn over when side one is brown. Very good and fast to prepare. Drain on paper towels.
Mom made her own flour mixture!
FRIED CORNBREAD CAKES
1 1/2 c. buttermilk cornmeal mix
Buttermilk, enough to bring batter to a little thicker than pancake batter
Lard, about 3/4" to 1" lard melted in frying pan
Spoon 1 to 1 1/2 tablespoons batter into hot lard four times to make 4 cakes at a time. Cook over medium to high heat. These cook fast. Stay with them and turn over when side one is brown. Very good and fast to prepare. Drain on paper towels.
Solid Evidence
Foods fried in a solid fat (is opaque and gets hard when put in fridge) absorb less fat while cooking than liquid oils. Lard is more dense or more "short" having less liquid than all others oils. Many are touting coconut oil shortening solid, hard and white. It is one of the few fats stable at temperatures over 400.
Foods fried in a solid fat (is opaque and gets hard when put in fridge) absorb less fat while cooking than liquid oils. Lard is more dense or more "short" having less liquid than all others oils. Many are touting coconut oil shortening solid, hard and white. It is one of the few fats stable at temperatures over 400.
Goose lard is very popular here in Hungary and there is still a tub in my fridge bought for a Hungarian guest who stayed here a while ago. I might try doing roast potatoes in it. My mother always used half lard and half hard margarine in her pastry.
Rural families that raise a fattening pig take it to a local rural slaughterhouse. Today you have the choice of taking the raw lard or not, it is frozen. It was not uncommon at all for home rendering to take place in the 1970's, using a water bath canner pot in the oven, it is dangerous and messy. I have watched my grandmother render lard. She used the finished product after removal of the cracklings as an oil to fry and a "shortening" for baking biscuits and pastries. She kept the finished product in a large crock in the basement with a tight lid. She lived to be 89 and my grandfather continued on to 91. They had eaten foods prepared with "lard" for their entire lives. Like many things that are unacceptable today they thought nothing of it, and more so they knew how to use the product. Another example of her prowess with danger was to heat the old house with a wood stove red hot, toss in wood ,sparks flying and never burn the house down. What seemed like great adventures to a 9 year old were common everyday occurances for her. alr
norgeway
Well-known member
Mc Donalds Fries...
Actually, they were fried in beef grease, which if you can get it, is the very best frying medium there is!!
Actually, they were fried in beef grease, which if you can get it, is the very best frying medium there is!!
Hans,
McD fries was the best and they never have an aftertaste like what is used today.
Cardboard stale taste of what today modern oil makes......
McD fries was the best and they never have an aftertaste like what is used today.
Cardboard stale taste of what today modern oil makes......
From The Old Country
The article is dead on when my mom was growing up, they had it hard in those day but it gotten easier as time progressed as we know because, it can be done by large MFG's and now it is a dying art.....
Thanks Lauderess for helping me go down memory lane!
The article is dead on when my mom was growing up, they had it hard in those day but it gotten easier as time progressed as we know because, it can be done by large MFG's and now it is a dying art.....
Thanks Lauderess for helping me go down memory lane!
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